General Info

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18219 - FOOD MICROBIAL BIOTECHNOLOGIES CRISTINA MAZZONI	First Semester	6	CHIM/11		Learning objectives General skills. The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail. Students' critical and judgment skills will be developed thanks to class exercises, in which videos will be projected and numerical exercises carried out, and practical laboratory experiences, in which they will apply the concepts studied in class, performing and interpreting experiments that will be in the future able to reproduce autonomously. Communication skills will be exercised during the theoretical lessons, which include moments of open discussion. Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course. Specific skills. a) knowledge and understanding: - Knowledge and understanding of the physiology, biochemistry and genetics of microorganisms used in food microbial biotechnologies; - Knowledge of the different microbial metabolisms; - Knowledge and understanding of the main genome editing techniques on microorganisms of industrial interest; b) ability to apply knowledge and understanding: - ability to describe and explain the physiology and biochemistry of industrial microorganisms; - ability to apply appropriate techniques to problems of industrial production; c) autonomy of judgment: - knowing how to independently solve microbial growth problems; - being able to identify the best microorganisms for the production of a metabolite of interest; d) communication skills: - be able to illustrate and explain the physiology and biochemistry of the microorganisms of interest with appropriate terms and with logical rigor; - being able to describe the main molecular techniques for the modification of microorganisms; - being able to describe the industrial productions described in class; e) learning skills: - acquisition of the fundamentals and cognitive tools to autonomously pursue the study of food microbial biotechnologies; - ability to apply biochemical and molecular techniques in laboratory working environments. Teacher's Profile courseProgram The course includes 40 hours of frontal teaching and 12 hours of laboratory exercises. 6 hours Introduction to food microbial biotechnologies - Concept of industrial fermentation - Regulations on biotech foods - microorganisms and ingredients derived from them contained in food - property of an industrial microorganism 14 hours Biology and genetic manipulation of microorganisms of interest in food biotechnology - S. cerevisiae yeast - E. coli - Streptomyces, Bacillus, lactic acid bacteria, filamentous fungi - Penicillium - Rhizopus - production of mycoproteins: Quorn - production of fermented foods with filamentous fungi Bioreactors and Batch, Fed batch and continuous growth modes 6 hours Production of biomass from yeast Production of beer and other fermented beverages 4 hours Seminar from food industry specialists 8 hours Food additives - industrial production of lactic acid (E270), citric acid (E330) and gluconic acid (E574) Production and application of enzymes in the food industry - Xylanase, amylase, glucose / xylose isomerase, beta glucanase, phytase etc. L-asparaginase as a healthy enzyme Production of amino acids - glutamic acid and MSG (E620 and E621) - L-lysine Production and uses of polysaccharides of microbial origin - production and uses of xanthan gum (E415) Production and uses of Natamycin in food products (pimaricin, E235) Visits to production plants (4 hours, not applicable during SARS-Cov2 pandemic) Laboratory exercises (12 hours): - Determination of the titer of a microbial culture (cell count, colony forming units) - DNA extraction - PCR amplification of 16S rRNA -Agarose gel electrophoresis examMode The exam is aimed at verifying the level of knowledge and in-depth examination of the topics of the teaching program and the reasoning skills developed by the student. The evaluation is expressed in thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). The overall exam allows to verify the achievement of the objectives in terms of knowledge and skills acquired as well as communication skills. In the oral examination the property of language, the clarity of exposition and the critical capacity in face of problems in the handling of microorganisms and in industrial productions are evaluated books - Biotecnologie microbiche S. Donadio e G. Marino. Casa EditriceAmbrosiana.(2008) - Slides of lessons (available on the E-learning platform) - Scientific articles mode The frequency of teaching classes is not mandatory, but it is strongly recommended. The course is structured in theoretical lectures and exercises. In particular, 52 hours of teaching (9 CFU) are planned, of which 64 hours of lectures (5 ECTS) and 12 hours of exercises (1 CFU). The lessons are held weekly in the classroom and the exposure takes place through the use of slides on power-point. classRoomMode The frequency of teaching classes is not mandatory, it is strongly recommended. bibliography - Biotecnologie microbiche S. Donadio e G. Marino. Casa EditriceAmbrosiana.(2008) - Slides of lessons (available on the E-learning platform) - Scientific articles
MODULE II	-	-	-	-
FOOD AND HUMAN NUTRITION ANNA MARIA GIUSTI	First Semester	6	BIO/10
INTEGRATED PROTECTION OF PLANTS OF FOOD INTEREST MASSIMO REVERBERI	First Semester	6	AGR/12
18220 - AGRI-FOOD ECONOMICS FRANCESCO ZECCA	First Semester	6	AGR/01
118581 - CHEMICAL AND SENSORY CHARACTERIZATION	-	12	-	-
SPECTROSCOPIC METHODS CESARE MANETTI	First Semester	6	CHIM/02
COUPLED ANALYTICAL TECHNIQUES AND SENSORY ANALYSIS	First Semester	6	AGR/15
MODULE II	-	-	-	-
FOOD SYSTEM RETHINKING EMANUELE ZANNINI	First Semester	6	AGR/15		Learning objectives Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course, students will be able to: • Use a systemic approach in the context of food production systems; • Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); • Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability. Teacher's Profile courseProgram The exam consists of group work, conducted during the course, and a final oral exam examMode The exam consists of group work, conducted during the course, and a final oral exam books Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author) classRoomMode Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection) bibliography Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)
118579 - ENZYMATIC TECHNOLOGIES FOR THE FOOD INDUSTRY MARCELLO FIDALEOALESSIO CIMINI	Second Semester	6	AGR/15		Learning objectives Learning objectives: the course aims are to give students the theoretical/practical basis for the use of enzymes in industrial food processing. The ability of enzymes to influence the organoleptic, sensory, as well as shelf life and quality characteristics of foods will be emphasized. Expected Learning Outcomes: 1) Knowledge and ability to understand: develop knowledge of the principles of enzyme-based operations and the application of enzymes in the food industry. 2) Applied knowledge and understanding: to know how to use quantitative computational methods for solving problems related to the use of enzymes in food applications, with particular reference to material balances; to know how to evaluate the impact of enzyme technologies on food quality, safety and sustainability; to know how to develop innovative strategies to improve production processes and food quality using enzyme technologies. 3) Autonomy of judgment: to be able to independently collect, select and evaluate information needed for the analysis of enzyme-based food processes. 4) Communication skills: to be able to communicate information, ideas, problems and solutions related to enzyme technologies in the food industry to specialist and non-specialist interlocutors; 5) Learning skills: develop those learning skills that will enable continued independent or partially guided study of enzyme technologies applied to the food industry. Teacher's Profile courseProgram Part I Enzymes: properties and classification. Molecular aspects of enzyme catalysis. Enzyme kinetics: phenomenological aspects and kinetic expressions. Michaelis-Menten equation. Effect of pH and temperature. Reversible and irreversible thermal denaturation. Competitive and noncompetitive inhibition. Estimation of kinetic parameters. Immobilized enzymes. Techniques of immobilization. Effect of immobilization on enzyme behavior: conformational changes, partition effects and diffusional limitations. Intrinsic and apparent kinetic parameters. Analysis of the kinetic behavior of solid porous particles and microcapsules containing enzymes. Bioreactors with free or immobilized enzymes. Part II Large-scale use of enzymes in solution in various processes: food industry, hydrolysis of starch in the production of glucose, fructose or maltose syrups, sucrose industry, cellulose degradation, dairy industry, beer, wine, juice, distillate industries. examMode The exam consists of a multiple-choice test on the covered topics. books Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. mode The course consists of 24 frontal lectures of 2 hours each. classRoomMode Attendance of the lessons is not mandatory. However, it is recommended to follow the lessons in the classroom or remotely, when available. bibliography Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Teacher's Profile courseProgram Part I Enzymes: properties and classification. Molecular aspects of enzymatic catalysis. Enzyme kinetics: phenomenological aspects and kinetic expressions. Michaelis-Menten equation. pH and temperature effects. Reversible and irreversible thermal denaturation. Competitive and non-competitive inhibition. Estimation of kinetic parameters. Immobilized enzymes. Immobilization techniques. Effect of immobilization on enzyme behavior: conformational changes, partition effects, and diffusion limitations. Intrinsic and apparent kinetic parameters. Analysis of the kinetic behavior of porous solid particles and microcapsules containing enzymes. Bioreactors with free or immobilized enzymes. PART 2 Role of enzymes in malting, baking, and beer production Use of enzymes in the food industry Technological applications in the baking industry Technological applications in the beer industry Technological applications in the wine industry Laboratory Practical applications in bakery and brewing examMode The exam involves completing a multiple-choice questionnaire. books Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Van Oort, Maarten, and Robert J. Whitehurst, eds. Enzymes in food technology. John Wiley & Sons, 2009. mode In-person classes (mainly held at the Viterbo campus) will also be accessible remotely at the Rome Sapienza campus, through the projection of the lesson in a designated classroom. one or more days of practical exercises are planned at the food technology laboratory of the University of Tuscia - CGA. classRoomMode Recommended attendance (blended): Attendance at lectures is not mandatory but is strongly encouraged to ensure a deeper understanding of the topics and better preparation for exams. Additionally, this mode combines in-person lessons with online activities. bibliography Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Van Oort, Maarten, and Robert J. Whitehurst, eds. Enzymes in food technology. John Wiley & Sons, 2009.
118602 - PRODUCTION IMPROVEMENT AND CONTROL	-	12	-	-
MODULE II RAFFAELE DELLO IOIO	First Semester	6	BIO/11
MODULE II SIMONE FERRARI	First Semester	6	BIO/04
118580 - FOOD COMMODITY LABORATORY DONATELLA RESTUCCIA	Second Semester	6	SECS-P/13		Learning objectives The goal of the Teaching Unit is to provide practical knowledge for classification and characterization of food products in terms of their commodity class correspondence by determining some analytical indexes considered by the present regulations. They will be evaluated by laboratory tests exploited to control food production processes. Specific Skills to be acquired by the students will be: • understanding food EU regulations and Italian laws; • understanding the analytical parameter meaning for proper food classification; • understanding the most common chemical calculations used in food analysis; • ability in evaluating the obtained results in terms of food quality and safety; • ability to properly classify a food product under the commodity science point of view also considering the law requirements. Soft Skills • ability in evaluating the global human suitability of a food product; • ability to work in team with other people, to share and present the obtained results; • research autonomy in consulting institutional european web sites (EC, EFSA, RASFF, etc.) to find legal and technical reports related to food safety. Teacher's Profile courseProgram Fundamental commodity aspects: classification and characterization of food products. Food quality and safety: compulsory and volunteer laws. Adulterations in food sector: definitions and analytical determinations. Chemical laboratory: instruments and calculations. Olive oil, wine, milk and dairy products, meat and meat-based foods, Fish, drinking water. Food commodity laboratory: common analytical instruments and chemical calculations QUANTITATIVE ANALYTICAL DETERMINATIONS: Milk • Determination of total acidity and lactic acid Mineral water: • Determination of total hardness • Determination of chloride examMode Exam sessions as reported by the academic calendar. The examination is formed by a written problem of 30 min. (done/undone) and an oral test (3 questions max 10 points each). Only if the written test is passed, the oral part can be faced. The final vote is reached after the oral part taking also into consideration the average error collected during the lab experiences (error up to 3% = 5 points; error from 3 and 6%= 3 points; error from 6 to 10%= 1 point; error above 10%= 0 points; max 5 points or lode if the final vote is 30/30). Problems of the written test are related to the common chemical calculations to be used during the laboratory experiences (i.e. solution concentration and dilution; redox reactions and salt solubility). Exercise solving will underline the student’s ability in managing and facing common laboratory problems. Student’s skill in critical evaluation of the practical meaning of the obtained results will be also considered. On the contrary, the oral part questions are focused on the knowledge of the food regulations and laws, of the food analytical techniques and mostly on the meaning of the analytical indexes posed by the law to be related to the foods chemical, technological, hygienic and commodity features. Clarity, organization and correct use of scientific language will be evaluated as well as knowledge of the main issues of the course. Criteria for learning evaluation consists in a final score expressed in thirtieths, according to the following grid: 30-30 with honors (excellent): excellent knowledge of topics, excellent use of language, excellent analysis skills. The student is able to apply his knowledge to solve the posed problems; 27-29 (very good): good knowledge of the topics, good use of language. The student is able to apply his knowledge to solve the posed problems; 24-26 (good): basic knowledge of the main topics, correct use of language. The student has limited skill to independently apply the knowledge to solve the problems; 20-23 (satisfactory): Knowledge but not full mastery of the main topics of the course; satisfactory use of language. The student has little skill to independently apply the knowledge acquired; 18-19 (sufficient): Very basic knowledge of the main topics of the course and poor technical language. The student has extremely limited skill to independently implement the knowledge acquired; insufficient: The student does not have an acceptable knowledge of the contents of the topics covered in the course. The final vote will be in 30th and expressed as the mean value of the scores obtained in the 3 questions answered + points arising from lab results collected during the course attendance. In case of need, the exam will be taken by MS TEAMS platform. It will be an oral test (3 questions max 10 points each) + one exercise to be solved. The examination procedures will also be adapted to the particular needs of students with disabilities certified pursuant to laws 104/92 and 118/71 or with specific learning disorder (SLD) certified pursuant to law 170/2010, by reference to the indications provided by the Rector's Delegate for activities concerning the integration of students with disabilities or with SLD. books • Lessons provided by the teacher • Cappelli-Vannucchi Chimica degli Alimenti, Zanichelli 2005 • Cabras-Tuberoso, Analisi degli Alimenti, Piccin 2013 classRoomMode Lessons will be provided by PPT presentations and by lab experiences. The laboratory exercises are conducted by the students in order to get them used to autonomy and responsibility when working. Analysis can be repeated until the end of samples and reactants. During data evaluation and presentation of the final result students are stimulated to compare opinions and taking turns to present what shared and decided. Problem solving drills are given during practical exercises to link the obtained results to the chemical, hygienic, technological and commodity features of the samples under investigation. Sample compliance of use is evaluated by the students in comparison to law and technical reports previously considered. Obtained results are analysed critically all together in the next lessons.
119863 - INDUSTRIES ALIMENTARY PRODUCTS EMANUELE ZANNINI	Second Semester	6	AGR/15		Learning objectives At the end of the course, students should be able to: - demonstrate the importance of choosing raw materials and suitable equipment to ensure the production of finished products of excellent quality; - design flow diagrams for food production plants integrating critical operations into complete process lines - identify the critical conditions for the inactivation of pathogens or spoilage microorganisms, as well as for producing the right texture and flavour of the finished product - Develop a critical sense to select optimal and sustainable process conditions from an environmental, social and economic point of view. - Develop the ability to communicate aspects of food processing - Recall previously acquired knowledge and synthesize a variety of unit operations in a logical sequence into a complete food processing line - Creative problem-solving on identifying the right critical process conditions - Design new foods to meet the demands of the food market Teacher's Profile courseProgram Most processed food products on supermarket shelves are derived from plant and animal-based agricultural products, such as cereals, fruits, vegetables, meat, milk, etc. The transformation of these agricultural products into finished food products by the food and beverage industries involves various steps, including cleaning, separation, disintegration, pumping, mixing, heating, cooling, freezing, evaporation, drying, acidification, fermentation, etc. To enhance the sensory and safety profiles of food products at a commercial level, the food industry sector has developed various food processing and unit operations in a rational sequence. This course will enable students to understand such unit operations in the order they appear in an actual food processing plant. In addition, they will develop an understanding of how the choice of different processing operations and specific process conditions relate to the intrinsic properties of raw materials, as well as physicochemical and biochemical changes in foods during processing. The course will consist of lectures on the process and operational diagrams of various food products such as pasta and bakery products, milk and derivatives, coffee, fruit juices, and meat products. The food technology processes used to produce meat, milk and egg substitutes from alternative proteins will also be discussed. examMode The knowledge and skills taught in this course will be evaluated by a written assignment (case study) and consequent oral examination (if the student passes the written assignment ). The final grade of the integrated course in the Food products industry will be calculated as the mean value of scores reached in the two assignments. books Stephanie Clark (Editor), Stephanie Jung (Co-Editor), Buddhi Lamsal (Co-Editor) FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, 2ND EDITION Elke K. Arendt and Emanuele Zannini CEREAL GRAINS FOR THE FOOD AND BEVERAGE INDUSTRIES classRoomMode Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection) bibliography tephanie Clark (Editor), Stephanie Jung (Co-Editor), Buddhi Lamsal (Co-Editor) FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, 2ND EDITION Elke K. Arendt and Emanuele Zannini CEREAL GRAINS FOR THE FOOD AND BEVERAGE INDUSTRIES

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
MODULE II	-	-	-	-
ECONOMICS AND BUSINESS MANAGEMENT CORRADO GATTI	Second Semester	6	SECS-P/08
BIODIVERSITY AND ENHANCEMENT OF PLANTS MARCO POSSENTI	Second Semester	6	BIO/01
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION EVA DEL VICO	Second Semester	6	BIO/03
FOOD AND BIOCULTURAL DYNAMICS	Second Semester	3	M-FIL/02
FOOD PARASITES STEFANO D'AMELIO	Second Semester	6	VET/06
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION	Second Semester	6	BIO/06
119314 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY MODULE CARLO GIUSEPPE RIZZELLO	Second Semester	6	AGR/16
MICROBIOLOGICAL CONTROL MODULE FOR FOOD SAFETY MICHELA VERNI	Second Semester	6	AGR/16
18240 - ENGLISH LANGUAGE CESARE MANETTI	Second Semester	2	L-LIN/12
16954 - TRAINING STAGE	Second Semester	12
18006 - FINAL EXAMINATION	Second Semester	10
18238 - FREE EXAMS	Second Semester	12
18237 - LAW OF THE AGRI-FOOD SYSTEM ROBERTO SAIJA	Second Semester	6	IUS/03
MODULE II	-	-	-	-
FOOD AND BIOCULTURAL DYNAMICS	Second Semester	3	M-FIL/02
PROCESSES AND PLANTS MARCO PETRANGELI PAPINI	Second Semester	6	ING-IND/25

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118657 - ECONOMICS AND MARKETING OF FOOD PRODUCTS	-	12	-	-	Learning objectives The purpose of this module is to enable students to analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy. Su questi aspetti verranno fornite conoscenze e verrà sviluppata la capacità di comprensione ed analisi da parte degli studenti. 1) The students shall acquire advanced notions and knowledge on the structural and functional characteristics of the Italian agri-food system, on its international positioning and on its evolutionary trajectory. Attention is given to the presentation of the systemic dimension of the processes and to the resulting needs in terms of coordinating the processes and of defining effective governance schemes. An additional aspect that is particularly emphasized in the discussion is that of the complex nature of economic phenomena (organization of processes, the functioning of companies and their aggregations, interaction on the markets) linked to the multidimensionality of the result which businesses and economic systems point to (i.e. competitiveness and the different levels in which it is structured). It follows that another objective of the course is to show how the different structural and functional aspects (both short and medium / long term) are strongly interrelated and should therefore be conjointly analyzed. 2) Furthermore, to develop operational skills, the course proposes: I) the analysis of statistical data in tabular and graphical form; II) the definition and calculation of economic indicators. Students are shown how to read and comment data and indicators, asking them to independently replicate the analysis. The aim of the course is therefore to provide students with tools for the subsequent autonomous ability to use data to build tables and graphs with the goal of evaluating results in a critical way and to effectively comment and communicate to others their contents and the evidences shown. 3) in connection to the previous, the course seeks at developing autonomous judgments skills about the structure and functioning of the food value chains and of the stakeholders involved including firms and public institutions. 4) the course also aims to stimulate the development of communication and interaction skills which are increasingly required in the labor market. It also wants to develop the ability to support points of view and ideas with rational and complete arguments and the ability to compare different opinions in a complex although direct way. 5)Finally, given the rapid evolution of the sector, the general context in which it is located and the consequent need for continuous adaptation of companies, the student is encouraged to activate continuous learning processes, even beyond the notions and tools acquired during the course itself.
MARKETING OF AGRI-FOOD PRODUCTS CLARA CICATIELLO	First Semester	6	AGR/01		Learning objectives The aim of the course is to provide a general framework of marketing activities carried out by agro-food companies, with a focus on their integration with corporate strategies. The course is structured to provide students with knowledge and capacities to work in the management of agro-food companies as well as to provide these companies with counseling services to improve the value of the products. 1) Knowledge and understanding: the course will provide knowledge and understanding of how marketing strategies are managed in an agro-food company. 2) Applying knowledge and understanding: students will develop the ability to develop a marketing plan for an agro-food product, and to analyze in concrete the business environment to identify the conditions for value creation. 3) Making judgements: at the end of the course, students will be able to develop marketing strategies and plans for the commercialization of agro-food products. 4) Communication skills: the course helps students to develop communicative skills, by facilitating discussion during the lectures and the practical exercises. 5) Learning skills: the course will develop students’ learning skills through ongoing discussion of real-life examples during the lectures and the practical exercises. Teacher's Profile courseProgram The course, after having framed the activity of marketing management in the context of strategic planning, first analyses the characteristics of the demand (behaviors, segmentation and research on consumers) and then the strategies related to components of the marketing mix (product, price, distribution, promotion) that the company have to consider to best meet the demand. The theoretical concepts are translated into operational terms through exercises and practical examples that guide the student to the creation of a marketing plan. In this marketing plan, the proposal for the launch of a new product is: contextualized within corporate strategies, analyzed in terms of strategic assessment (segmentation, targeting, positioning) and developed with an appropriate marketing mix. To achieve these objectives the course is organized as follows: GENERAL CONCEPTS OF MARKETING (6 hours) - Marketing in the enterprise management - Structure and results of marketing research ANALYTIC MARKETING FOR MARKET KNOWLEDGE (6 hours) - Consumer behaviors and decisions - Market segmentation: methods and procedures DEFINITION OF MARKETING STRATEGIES (8 hours) - Strategic planning of enterprise - SWOT Analysis, targeting and positioning MARKETING MIX MANAGEMENT (16 hours) - Decisions about the product - Communication mix - Types and characteristics of supply chain - Pricing policies THE MARKETING PLAN (16 hours) - Stucture and contents of a marketing plan - Development of a case study examMode Final exam: oral in front of the class. The candidate will be asked two to three questions covering the whole program. 60% of the final grade depends on the knowledge of the theoretical concepts acquired and the ability to link them to other relevant concepts in the marketing management process. During the exam the student will be asked to apply the marketing concepts to concrete cases; the capacity to transfer the studied concepts to reality represents 30% of the final grade. The final grade also takes into account participation in lectures and classroom exercises (10%). Students with (certified) learning difficulties can ask to take a written test, consisting in 10 multiple choice questions and 2 open questions, to be answered with 20 lines at most. The teacher reserves the right to ask for oral clarifications if deemed necessary on a case-by-case basis. books Marketing 7/ed, di J. Paul Peter, James H. Donnelly, Jr., Carlo Alberto Pratesi, Mc Graw-Hill editions. mode Lectures; exercises; marketing plan for a case study (new food product to be launched on the market) classRoomMode It is recommended to attend lectures bibliography Slides used during lectures, available on Moodle Exercises, available on Moodle Notes on the exercises made available by the Professor on Moodle
FOOD SECTOR ECONOMICS ANNA CARBONE	First Semester	6	AGR/01		Learning objectives The purpose of this module is to enable students to analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy. Su questi aspetti verranno fornite conoscenze e verrà sviluppata la capacità di comprensione ed analisi da parte degli studenti. 1) The students shall acquire advanced notions and knowledge on the structural and functional characteristics of the Italian agri-food system, on its international positioning and on its evolutionary trajectory. Attention is given to the presentation of the systemic dimension of the processes and to the resulting needs in terms of coordinating the processes and of defining effective governance schemes. An additional aspect that is particularly emphasized in the discussion is that of the complex nature of economic phenomena (organization of processes, the functioning of companies and their aggregations, interaction on the markets) linked to the multidimensionality of the result which businesses and economic systems point to (i.e. competitiveness and the different levels in which it is structured). It follows that another objective of the course is to show how the different structural and functional aspects (both short and medium / long term) are strongly interrelated and should therefore be conjointly analyzed. 2) Furthermore, to develop operational skills, the course proposes: I) the analysis of statistical data in tabular and graphical form; II) the definition and calculation of economic indicators. Students are shown how to read and comment data and indicators, asking them to independently replicate the analysis. The aim of the course is therefore to provide students with tools for the subsequent autonomous ability to use data to build tables and graphs with the goal of evaluating results in a critical way and to effectively comment and communicate to others their contents and the evidences shown. 3) in connection to the previous, the course seeks at developing autonomous judgments skills about the structure and functioning of the food value chains and of the stakeholders involved including firms and public institutions. 4) the course also aims to stimulate the development of communication and interaction skills which are increasingly required in the labor market. It also wants to develop the ability to support points of view and ideas with rational and complete arguments and the ability to compare different opinions in a complex although direct way. 5)Finally, given the rapid evolution of the sector, the general context in which it is located and the consequent need for continuous adaptation of companies, the student is encouraged to activate continuous learning processes, even beyond the notions and tools acquired during the course itself. Teacher's Profile courseProgram COURSE TOPICS AGRICULTURE AND ECONOMIC CHANGE • Factors driving change in agri-food sector in the long run: push and pull factors. Basic concepts • The evolution of the Italian agri-food sector since II world war to nowadays: historical notes and quantitative analysis through the main macroeconomic statistical measures (introduction to main indicators). • The primary sector in the national economy: Theory and indicators. Figures related to Italy. TECHINCAL CHANGE • The nature of innovation; innovation inside and outside the firms. Market and other Institutions for innovation. Demand of innovation. Benefit from innovation. Classification of innovations. Property rights on innovations. Factor productivity, quality and new products. THE ITALIAN AGRI-FOOD SECTOR • The Italian agriculture: structure and organization. National data and European comparisons. • The Italian processing industry and the distribution function: structure and organization. • National data and European comparisons. • Supply Organization and production systems; firms, vertical and horizontal integration; networks, chains, districts, cooperatives, other collective institutions: theoretical insights and evidences from the Italian agri-food sector. INTERNATIONAL TRADE OF AGRI-FOOD PRODUCTS • Principles of international trade theory. Absolute and comparative trade advantage. Causes and effects of international trade. Graphical analysis of international trade. Hints of the main international trade Theories. • The analysis of international trade flows: main indicators and their interpretation. The absolute trade balance, the normalized trade balance. Market quotas. The Revealed Comparative Advantage. Trade vs domestic figures: propensity to export, propensity to import. The rate of self-sufficiency. • The Italian Agri-food balance: main trends and actual results through the values of the main trade indicators. Results detailed by products and partners. • Beyond commodity trade flows (hints): Economic globalization. la globalizzazione economica. Moving labor forces and capitals. Foreign direct investments. Land grabbing. THE ROLE OF QUALITY IN THE AGRIFOOD MARKETS • Demand trends and the role of quality • Different meanings of quality and product diversification • Quality as a strength point of the Italian agri-food competitiveness • The economic analysis of the market for diversified products • Information and market failure • Organizing supply for high quality food product: firms, chains, local systems and the Public Sector • Certifying product origin (GIs): the EU Regulation: goals and instruments. • PDOs/PGIs in Italy: use and effectiveness. A detailed analysis and some case study. • Organic products and GMOs: economics and the functioning of the markets • Healthy and functional foods: economics and the functioning of the markets • The environmental perspective of food production and waste: economics and the functioning of the markets examMode Final oral exam. The candidate will be asked a maximum of three questions covering the whole program, each of which will be evaluated with a score from 0 to 10. The final exam grade corresponds to the sum of the three individual grades. The vote will take into account the knowledge and theoretical concepts acquired, the ability to use them for the analysis of the concrete problems described for the Italian agri-food system and to connect interdisciplinary knowledge, to formulate hypotheses and judgments, mastery and clarity of expression and exposure. All students who attend classes will also be evaluated on the basis of their participation to the role-playing activities (10%) and to the group work and classroom PP presentation (30%). books ECONOMICS OF THE FOOD SECTOR Reports, journal articles, and other materials released by the Professor during the course: downloadable from moodle and shared in a google drive folder classRoomMode Attendance at the course is not mandatory. However, students are recommended to attend the course in person, given the theoretical-practical nature of the subject and the opportunity for exchange with teachers and colleagues offered by classroom discussions and the presentation of monothematic in-depth essays. bibliography ECONOMICS OF THE FOOD SECTOR Reports, journal articles, and other materials released by the Professor during the course: downloadable from moodle and shared in a google drive folder
120026 - FOOD SAFETY AND COMPLIANCE OF PLANT-BASED PRODUCTIONS GABRIELE CHILOSI	First Semester	6	AGR/12
120027 - FOOD TECHNOLOGY AND BUSINESS ECONOMICS	-	12	-	-	Learning objectives Main Objectives: To provide theoretical and operational knowledge useful to analyze production processes and to plan strategy for agri-food companies. Using case studies approach, the course aims to provide skills on business planning, raw material management, investment analysis relating to the introduction of product, process, and organizational innovations. A) Knowledge and understanding - Elements of theory of production, production factors and organization - Capital and labor, classification, and agri-food firms typologies - The balance, profit and losses account, balance sheet and net equity - Production processes, technical and economic aspects - Evaluation of investments, economic and financial sustainability - Analysis of supply chain agreements for the management of raw materials B) Ability to apply knowledge and understanding - Identification and classification of agri-food company's assets - Reading and interpretation of economic and financial statement - Draw up income statement at process and company level, full costs assessment - Define supply agreements for the procurement of raw materials C) Autonomy of judgement - Set up economic and financial evaluations for investment plans - Identify and replicate sustainable production models D) Communication skills - Knowing how to use the specific terminology of the economic-financial language - Working group for the proposal of medium-term strategies for sustainability E) Learning skills - Use company data and information to define and propose business plans / strategies - Knowing how to access information sources and context data useful for ex-ante investment evaluations. - Analysis and interpretation of case studies of agricultural and agro-industrial firms.
GRAIN AND BREWING TECHNOLOGY PROCESSES ALESSIO CIMINI	First Semester	6	AGR/15		Learning objectives The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer. Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes. Teacher's Profile courseProgram INTRODUCTION FOOD: Health and Nutrition Environmental sustainability Cereals: History, production and consumption Biochemical characteristics of cereal-based ingredients Introduction to wheat quality Main chemical-physical culinary transformations (Gelatinization and retrogradation of starch, gluten formation, Maillard reaction, caramelization) Milling technology Plants and technologies: Storage, cleaning, grinding diagram, Influence of cereal milling on flour quality Understanding and assessing flour quality Chemistry and rheology of the doughs Bread Raw materials, production and packaging technologies Mother sponge and use Neapolitan pizza, disciplinary and production. Pasta Production, consumption, and quality Raw material and production Technologies Pasta Cooking malt Barley, variety, structure and composition Malting technologies Quality and types of malt Beer Production, consumption, types and craft beer Role of raw materials on the quality of beer Industrial and craft production technologies Beer Fermentation and stabilization technologies LABORATORY Beer production on pilot plant Malt production on pilot plant Evaluation of the quality index of the cooked pasta examMode A final oral exams involving the knowledge gained during lesson and discussions. The examination begins with a topic chosen by the student or the discussion of the exercises done during the course (homework), and continues with questions on topics chosen by the Commission books literature from scientific papers and/or review articles will be also distributed as reading material. La tecnologia della pasta alimentare Autore: L. Milatovic, G. Mondelli Edizione: Chiriotti Editore, 1989, Pinerolo Biotecnologia dei prodotti lievitati da forno Autore: M. Gobetti, A. Corsetti Edizione: CEA (17 dicembre 2009) Technology Brewing & Malting Autore: Wolfgang Kunze Edizione: 5th revised English Edition, August 2014 Durum Wheat Chemistry and Technology (AACCI) Autore: Michael Sissons Edizione: Academic Press; 2 edizione (27 aprile 2016) Malts and Malting Autore: D. E. Briggs Editore: Chapman & Hall; 1998 edizione (30 settembre 1998) Tecnologia e pratica per la produzione dei biscotti Autore : di Tiziano Lanza Chiriotti (2006) mode Frontal lesson and pilot plant production , integrated some company sector visit Homework classRoomMode Recommended attendance (blended): Attendance at lectures is not mandatory but is strongly encouraged to ensure a deeper understanding of the topics and better preparation for exams. Additionally, this mode combines in-person lessons with online activities. bibliography literature from scientific papers and/or review articles will be also distributed as reading material. La tecnologia della pasta alimentare Autore: L. Milatovic, G. Mondelli Edizione: Chiriotti Editore, 1989, Pinerolo Biotecnologia dei prodotti lievitati da forno Autore: M. Gobetti, A. Corsetti Edizione: CEA (17 dicembre 2009) Technology Brewing & Malting Autore: Wolfgang Kunze Edizione: 5th revised English Edition, August 2014 Durum Wheat Chemistry and Technology (AACCI) Autore: Michael Sissons Edizione: Academic Press; 2 edizione (27 aprile 2016) Malts and Malting Autore: D. E. Briggs Editore: Chapman & Hall; 1998 edizione (30 settembre 1998) Tecnologia e pratica per la produzione dei biscotti Autore : di Tiziano Lanza Chiriotti (2006)
MODULE II	-	-	-	-
GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS MARCO MILANESI	First Semester	6	AGR/17
FOOD BIOTECHNOLOGY AND MICROBIOLOGY FRANCESCA LUZIATELLI	First Semester	6	CHIM/11		Learning objectives The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food contaminations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes. EXPECTED LEARNING RESULTS knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of altering spoilage and pathogenic microorganisms in food. Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin. Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements. Communication skills: oral and written presentations of the activities carried out. Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector professional and related scientific and technological research. Teacher's Profile courseProgram Lessons: History of food microbiology. Microorganisms in food. Ecophysiology of microorganisms in food. Microbial growth and survival strategies Reduction Methods. Pathogenic Microorganisms. Microbiological analysis of water. Waters. Food of animal origin and fish products. Foods of plant origin. Determination of microorganisms in food: culture dependent and independent techniques. examMode The final exam consist of a written report on the activities carried out in the laboratory and written test with questions covering all the topics of the program. books -Materials provided by the teacher. -Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012). -A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005. mode Lessons (40 h) and laboratory training (8 h) are supported by an online learning platform that provides access to videos, documents and quizzes. classRoomMode attendance is not mandatory bibliography -Materials provided by the teacher. -Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012). -A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES MAURIZIO RUZZI	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities Teacher's Profile courseProgram Recognition of examinations completed at different universities examMode Recognition of examinations completed at different universities books none for the specific purpose of this course mode Recognition of examinations completed at different universities classRoomMode Recognition of examinations completed at different universities bibliography none for the specific purpose of this course
118579 - ENZYMATIC TECHNOLOGIES FOR THE FOOD INDUSTRY MARCELLO FIDALEOALESSIO CIMINI	Second Semester	6	AGR/15		Learning objectives Learning objectives: the course aims are to give students the theoretical/practical basis for the use of enzymes in industrial food processing. The ability of enzymes to influence the organoleptic, sensory, as well as shelf life and quality characteristics of foods will be emphasized. Expected Learning Outcomes: 1) Knowledge and ability to understand: develop knowledge of the principles of enzyme-based operations and the application of enzymes in the food industry. 2) Applied knowledge and understanding: to know how to use quantitative computational methods for solving problems related to the use of enzymes in food applications, with particular reference to material balances; to know how to evaluate the impact of enzyme technologies on food quality, safety and sustainability; to know how to develop innovative strategies to improve production processes and food quality using enzyme technologies. 3) Autonomy of judgment: to be able to independently collect, select and evaluate information needed for the analysis of enzyme-based food processes. 4) Communication skills: to be able to communicate information, ideas, problems and solutions related to enzyme technologies in the food industry to specialist and non-specialist interlocutors; 5) Learning skills: develop those learning skills that will enable continued independent or partially guided study of enzyme technologies applied to the food industry. Teacher's Profile courseProgram Part I Enzymes: properties and classification. Molecular aspects of enzyme catalysis. Enzyme kinetics: phenomenological aspects and kinetic expressions. Michaelis-Menten equation. Effect of pH and temperature. Reversible and irreversible thermal denaturation. Competitive and noncompetitive inhibition. Estimation of kinetic parameters. Immobilized enzymes. Techniques of immobilization. Effect of immobilization on enzyme behavior: conformational changes, partition effects and diffusional limitations. Intrinsic and apparent kinetic parameters. Analysis of the kinetic behavior of solid porous particles and microcapsules containing enzymes. Bioreactors with free or immobilized enzymes. Part II Large-scale use of enzymes in solution in various processes: food industry, hydrolysis of starch in the production of glucose, fructose or maltose syrups, sucrose industry, cellulose degradation, dairy industry, beer, wine, juice, distillate industries. examMode The exam consists of a multiple-choice test on the covered topics. books Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. mode The course consists of 24 frontal lectures of 2 hours each. classRoomMode Attendance of the lessons is not mandatory. However, it is recommended to follow the lessons in the classroom or remotely, when available. bibliography Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Teacher's Profile courseProgram Part I Enzymes: properties and classification. Molecular aspects of enzymatic catalysis. Enzyme kinetics: phenomenological aspects and kinetic expressions. Michaelis-Menten equation. pH and temperature effects. Reversible and irreversible thermal denaturation. Competitive and non-competitive inhibition. Estimation of kinetic parameters. Immobilized enzymes. Immobilization techniques. Effect of immobilization on enzyme behavior: conformational changes, partition effects, and diffusion limitations. Intrinsic and apparent kinetic parameters. Analysis of the kinetic behavior of porous solid particles and microcapsules containing enzymes. Bioreactors with free or immobilized enzymes. PART 2 Role of enzymes in malting, baking, and beer production Use of enzymes in the food industry Technological applications in the baking industry Technological applications in the beer industry Technological applications in the wine industry Laboratory Practical applications in bakery and brewing examMode The exam involves completing a multiple-choice questionnaire. books Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Van Oort, Maarten, and Robert J. Whitehurst, eds. Enzymes in food technology. John Wiley & Sons, 2009. mode In-person classes (mainly held at the Viterbo campus) will also be accessible remotely at the Rome Sapienza campus, through the projection of the lesson in a designated classroom. one or more days of practical exercises are planned at the food technology laboratory of the University of Tuscia - CGA. classRoomMode Recommended attendance (blended): Attendance at lectures is not mandatory but is strongly encouraged to ensure a deeper understanding of the topics and better preparation for exams. Additionally, this mode combines in-person lessons with online activities. bibliography Bailey J.E., Ollis D.F., Biochemical Engineering Fundamentals, Mc-Graw Hill, New York, 1986 Pagani S., Duranti N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998. Van Oort, Maarten, and Robert J. Whitehurst, eds. Enzymes in food technology. John Wiley & Sons, 2009.
18255 - FOOD BIOPROCESSES AND ADVANCED MICROBIAL METHODOLOGIES MAURIZIO RUZZI	Second Semester	6	CHIM/11		Learning objectives The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations. Expected Results Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest. Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic. Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content. Teacher's Profile courseProgram “Microbial Cell Factories”. Application of Metabolomics to “Microbial Cell Factories”. Application of enzyme and cofactor engineering in food biotechnology. Application of functional genomics in the fermentation industries. Application of metabolic engineering to fermentation-based food industries. Genomics and proteomics-based methods for the study of foodborne bacterial pathogens. Application of Next-generation sequencing in food microbiology. Increased production of nutriments by genetically engineered bacteria. Microbial production of organic acids and its improvement by genome shuffling. Production of high-quality probiotics using novel fermentation and stabilization technologies. examMode Final oral exam covering the entire program. The evaluation is expressed in the thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). The vote will consider the knowledge of the topics of the teaching program and the ability to use them for the development and optimization of microbial bioprocesses for the food industry. books Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24. Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18. Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10. Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13. Additional material and videos on the Google Classroom platform (https://classroom.google.com/c/NjYzNTkzNDQxMzk0?cjc=ico5hrt). mode Lectures and laboratories classRoomMode Course and laboratory attendance are not compulsory but strongly recommended to all students. bibliography Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24. Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18. Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10. Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13. Additional material and videos on the Google Classroom platform (https://classroom.google.com/c/NjYzNTkzNDQxMzk0?cjc=ico5hrt).
119313 - SENSORY ANALYSIS AND CONSUMER SCIENCE DIANA DE SANTIS	Second Semester	6	AGR/15		Learning objectives The course aims to provide students with the basic notions of sensory analysis and consumer science with the related methodologies applied to food quality control. The primary objective is to raise the student's awareness of the investigative opportunities that knowledge of sensory analysis could provide to the food industry. Therefore, the teaching will aim to introduce the various sensorial investigation techniques and their application in specific case studies through theoretical lessons and the critical discussion of scientific articles on topics relevant to the course program. We will stimulate group work to develop students' ability to apply what they have learned theoretically in the lessons and discuss and communicate the results obtained. The educational objective of the teaching will be to acquire adequate knowledge in the student for the correct use of the sensory tests best suited to their current and future needs. Teacher's Profile courseProgram Sensory analysis and consumer science: Principles of sensory analysis. Psychophysiology of perception. The minimization of physiological and psychological errors related to sensory evaluations. The requirements of the sensory analysis laboratory. Recruitment, selection, and training of judges. General rules for the preparation and presentation of samples. Evaluation scales: category scales, linear scales and ratio scales. Discriminant tests: test description, panel training, results analysis. Descriptive tests with a profile sheet processing procedure. Affective tests Results processing Outline of production technology and descriptive sensory analysis of: Bread and pasta; Beer; Cheeses; Meat; Cured meat; Honey; Oil; Table olives. Outline of consumer science. Main tests: CATA, RATA, Free sorting task, Projective mapping and similar. examMode The final grade of the oral test will be the result of an evaluation (insufficient, sufficient, discreet, good, very good, excellent) that will take into account the contents, the ability to apply the theoretical concepts, the capacity for analysis, synthesis and connections interdisciplinary, of the capacity of critical sense and of formulation of judgments, as well as the mastery of expression (lacking, simple, clear and correct, safe and correct). Discussion of a project developed on topics proposed by the teacher and verification of knowledge by an oral exam Example questions: What discriminant tests do you know? Which statistical processing is best suited for descriptive tests? Illustrate a sensory characterization strategy for innovative food products. books pdf of the lecture slides of the teacher Reference texts: Valutazione sensoriale-Ella Pagliarini-Ed. Hoepli Other: Atlante sensoriale prodotti alimentari -SISS- Ed.Tecniche nuove Sensory evaluation practice-Stone & Sidel- Ed. Elsevier mode The teacher will use: a) lectures; b) project work on thematic in-depth studies proposed to students, also organized in small groups to discuss, analyze, and bring to the classroom the results that are put into practice what was theoretically learned in the lessons. c) simulation in the laboratory of the tests described in the classroom to face and try to solve the practical problems that the type of analysis encounters classRoomMode Optional bibliography Fernqvist, F.; Ekelund, L. Credence and the effect on consumer liking of food—A review. Food Qual. Prefer. 2014, 32, 340–353. Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, L. Consumer behaviour towards vegetables: A study on domestic processing of broccoli and carrots by dutch households. J. Hum. Nutr. Diet 2015, 28, 219–225. Ares, G.; Varela, P. Trained vs. Consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Qual. Prefer. 2017, 61, 79–86. Vecchio, R.; Cavallo, C.; Cicia, G.; Del Giudice, T. Are (all) consumers averse to bitter taste? Nutrients 2019, 11, 323 Bartkiene, E.; Steibliene, V.; Adomaitiene, V.; Juodeikiene, G.; Cernauskas, D.; Lele, V.; Klupsaite, D.; Zadeike, D.; Jarutiene, L.; Guiné, R.P. Factors affecting consumer food preferences: Food taste and depression-based evoked emotional expressions with the use of face reading technology. BioMed Res. Int. 2019, 2019.
120027 - FOOD TECHNOLOGY AND BUSINESS ECONOMICS	-	12	-	-	Learning objectives Main Objectives: To provide theoretical and operational knowledge useful to analyze production processes and to plan strategy for agri-food companies. Using case studies approach, the course aims to provide skills on business planning, raw material management, investment analysis relating to the introduction of product, process, and organizational innovations. A) Knowledge and understanding - Elements of theory of production, production factors and organization - Capital and labor, classification, and agri-food firms typologies - The balance, profit and losses account, balance sheet and net equity - Production processes, technical and economic aspects - Evaluation of investments, economic and financial sustainability - Analysis of supply chain agreements for the management of raw materials B) Ability to apply knowledge and understanding - Identification and classification of agri-food company's assets - Reading and interpretation of economic and financial statement - Draw up income statement at process and company level, full costs assessment - Define supply agreements for the procurement of raw materials C) Autonomy of judgement - Set up economic and financial evaluations for investment plans - Identify and replicate sustainable production models D) Communication skills - Knowing how to use the specific terminology of the economic-financial language - Working group for the proposal of medium-term strategies for sustainability E) Learning skills - Use company data and information to define and propose business plans / strategies - Knowing how to access information sources and context data useful for ex-ante investment evaluations. - Analysis and interpretation of case studies of agricultural and agro-industrial firms.
ECONOMICS OF AGRIBUSINESSES EMANUELE BLASI	First Semester	6	AGR/01		Learning objectives Main Objectives: To provide theoretical and operational knowledge useful to analyze production processes and to plan strategy for agri-food companies. Using case studies approach, the course aims to provide skills on business planning, raw material management, investment analysis relating to the introduction of product, process, and organizational innovations. A) Knowledge and understanding - Elements of theory of production, production factors and organization - Capital and labor, classification, and agri-food firms typologies - The balance, profit and losses account, balance sheet and net equity - Production processes, technical and economic aspects - Evaluation of investments, economic and financial sustainability - Analysis of supply chain agreements for the management of raw materials B) Ability to apply knowledge and understanding - Identification and classification of agri-food company's assets - Reading and interpretation of economic and financial statement - Draw up income statement at process and company level, full costs assessment - Define supply agreements for the procurement of raw materials C) Autonomy of judgement - Set up economic and financial evaluations for investment plans - Identify and replicate sustainable production models D) Communication skills - Knowing how to use the specific terminology of the economic-financial language - Working group for the proposal of medium-term strategies for sustainability E) Learning skills - Use company data and information to define and propose business plans / strategies - Knowing how to access information sources and context data useful for ex-ante investment evaluations. - Analysis and interpretation of case studies of agricultural and agro-industrial firms. Teacher's Profile courseProgram Economics in agrifood firms The topics of the course are collected in the following five teaching units,: 1. Introduction: Recalls to elements of microeconomics, markets and supply chains in the agri-food sector (4 hours) 2. The agri-food firm: capital and labour, classification and recognition. Profit and loss account, balance sheet, revenues and income (10 hours). 3. Economic and financial evaluations: analysis of balance sheets and business results. Recognition and analysis of production processes, estimation of production costs. Investment ex-ante valuation (10 hours). 4. Organization and control: types of set-up and organization of firms networks in the agri-food chain. Productivity and profitability indicators. Operation Management and Supply Chain Management (8 hours). 5. Strategies and planning: Collaborative models and the prerequisites for a successful strategy. The project management plan, the WBS and critical path model (8 hours). The last 4 lessons will be dedicated to the Project Work where the skills learnt during the course will be put into practice on real cases by groups of students (8 hours). examMode Final exam: oral in front of the class. The candidate will be asked three questions covering the whole program; the first topic is proposed by the student. The 50% of the final grade depends on the knowledge of the theoretical concepts acquired and the ability to link them to other relevant concepts related to agribusiness and management in agro-industry firms. During the exam the student will be asked to apply the economics and managerial concepts to concrete cases; the capacity to transfer the studied concepts to reality represents 30% of the final grade. The final grade also takes into account participation in lectures and classroom exercises and group work (20%). For students who do not attend the lessons, the acquired skills will be assessed through a further question relating to the project management in agribusiness context (20%). Students with (certified) learning difficulties may request to take the examination in accordance with the forms available at the following link https://www.unitus.it/it/unitus/servizi-agli-studenti-con-disabilita-o-dsa/articolo/modulistica15 . books Vitaliano Fiorillo, Marianna Lo Zoppo (a cura di) Agribusiness. Management dell'azienda agricola. EGEA ISBN carta 978-88-238-3840-6 Slide and other material provided by the lecturer mode Lectures: Lectures of 2 hours, the first dedicated to the basics the second to rationalisation of the concepts learned in real cases and discussion. Seminars and exercises: Experts from the sector, entrepreneurs and technicians from agri-food cooperatives will be invited at the end of each teaching unit. Depending on availability, visits to production facilities will be organised. Group work: Starting from the end of the second teaching unit, students will be asked to collaborate on the presentation of plans/projects/strategies with which to respond to the company's sustainability mission. classRoomMode Class attendance is strongly recommended bibliography Franco Bruni, Silvio Franco "Economia dell'impresa e dell'azienda agraria", Franco Angeli ISBN 88-464-4736-0
120029 - TRADITIONAL AND INNOVATIVE ANALYTICS FOR THE AGRIBUSINESS SECTOR ANDREA BELLINCONTRO	Second Semester	6	AGR/15		Learning objectives The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case studies. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills Teacher's Profile courseProgram FIRST PART: Physical-chemical principles and traditional methods for analyses aimed to evaluate qualitative and compositional attributes in fresh and transformed agro-food crops. With special regard methods and techniques related to grape and wine, olives and olive oil, and dried fruit will be treated. SECOND PART: Description of innovative technologies and non-destructive sensors for analytical determinations in-field, in laboratory and along the production chain of agro-food crops. Study of methods based on spectral techniques, sensors for e-noses and e-tongues, vision systems and devices working on the principle of fluorescence, and rheological sensors aimed at detecting the firmness. Particularly, applications destined to grape and wine, olives and olive oil, and dried fruit will be presented and studied. THIRD PART: Approach to chemometric and multivariate statistical principles finalized to modeling related to sensor applications. Introduction to the cluster analysis and pattern recognition methods for discriminant evaluations; first approach to the multiple regression methods for calibration and prediction models assessment in relation to the most significant analytical parameters of the studied agro-food crops. examMode In case of oral exams, the preparation of powerpoint presentations on the arguments treated along the course will be requested to the students. The written tests, when performed, will be structured on the basis of several questions foreseeing multiple choice and free compilation answers. Students examined through an oral interview, will be stimulated in being autonomous with respect to the exposition of the requested arguments and themes. They will be able to demonstrate adequate skills and performances based on the indications and suggestions of 'Dublin descriptors'. books - Portions or sections of different books suggested by the teacher; - Powerpoint presentations, movies and lecture notes; - Scientific publications and reviews, technical-scientific seminars and workshops. classRoomMode following the general indication of the MSc Course, the students' attendance at the the didactic activities is considered as optional, even though is strongly recommended bibliography detailed and updated bibliography will be indicate during and along the course
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES MAURIZIO RUZZI	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities Teacher's Profile courseProgram Recognition of examinations completed at different universities examMode Recognition of examinations completed at different universities books none for the specific purpose of this course mode Recognition of examinations completed at different universities classRoomMode Recognition of examinations completed at different universities bibliography none for the specific purpose of this course

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18238 - FREE EXAMS	First Semester	12
18533 -	First Semester	6
120028 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY CARLO GIUSEPPE RIZZELLO	Second Semester	6	AGR/16
MICROBIOLOGICAL CONTROL FOR FOOD SAFETY MICHELA VERNI	Second Semester	6	AGR/16
18237 - LAW OF THE AGRI-FOOD SYSTEM ROBERTO SAIJA	Second Semester	6	IUS/03
18240 - ENGLISH LANGUAGE MAURIZIO RUZZI	Second Semester	2	L-LIN/12
18532 -	Second Semester	16
119311 - CHEMICAL ANALYSIS OF AGRO-FOOD MATRICES ALESSANDRO D'ANNIBALE	Second Semester	6	AGR/13

Learning objectives

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.

General objectives:
After completing this course, students will be able to:

• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.

Teacher's Profile

courseProgram

The exam consists of group work, conducted during the course, and a final oral exam

examMode

The exam consists of group work, conducted during the course, and a final oral exam

books

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

classRoomMode

Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection)

bibliography

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

Learning objectives

The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food contaminations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.

EXPECTED LEARNING RESULTS

knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of altering spoilage and pathogenic microorganisms in food.

Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin.

Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements.

Communication skills: oral and written presentations of the activities carried out.

Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector
professional and related scientific and technological research.

Teacher's Profile

courseProgram

Lessons:
History of food microbiology.
Microorganisms in food.
Ecophysiology of microorganisms in food.
Microbial growth and survival strategies
Reduction Methods.
Pathogenic Microorganisms.
Microbiological analysis of water.
Waters.
Food of animal origin and fish products.
Foods of plant origin.
Determination of microorganisms in food: culture dependent and independent techniques.

examMode

The final exam consist of a written report on the activities carried out in the laboratory and written test with questions covering all the topics of the program.

books

-Materials provided by the teacher.
-Farris, Gobbetti, Neviani, Vincenzini. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana (2012).
-A. GALLI VOLONTERIO, Microbiologia degli Alimenti. Casa Editrice Ambrosiana, Milano, 2005.

mode

Lessons (40 h) and laboratory training (8 h) are supported by an online learning platform that provides access to videos, documents and quizzes.